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Handbook of Food and Beverage Fermentation Technology (Food Science and Technology, Vol. 134) by Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra is a nonfiction available to read on EtoBox.
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Handbook Of Food And Beverage Fermentation Technology......Page 1 Food Science And Technology......Page 3 Additional Volumes In Preparation......Page 8 Preface......Page 9 Contents......Page 11 Contributors......Page 15 Contents......Page 0 I. INTRODUCTION......Page 19 A. Alcoholic Fermentations......Page 20 B. Vinegar—the Acetic Acid Fermentation......Page 21 C. Fermentations Yielding Meat-like Textures......Page 22 D. Lactic Acid Fermentations......Page 23 REFERENCES......Page 24 A. Traditional Food Fermentations......Page 26 A. Yeast, Molds, and Bacteria......Page 27 B. Taxonomy......Page 28 B. Biopreservation......Page 32 A. Production of Starter Cultures......Page 33 C. Quality and Safety of Industrially Produced Cultures......Page 34 VI. INNOVATION TRENDS......Page 35 REFERENCES......Page 36 I. INTRODUCTION......Page 40 II. FERMENTATION PROCESSES......Page 42 B. Cultures for Milk Fermentation......Page 43 C. Cultures for Fermentation of Vegetables, Fruits, and Grains......Page 47 D. Cultures for Meat Fermentation......Page 48 A. Introduction......Page 49 B. Brewing Yeasts......Page 50 C. Winery Yeasts and Yeasts Used for the Production of Distilled Alcohols......Page 52 E. Ye
Who reads Handbook of Food and Beverage Fermentation Technology (Food Science and Technology, Vol. 134)?
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra
- Publisher
- Marcel Dekker Incorporated
- Published
- 2004
- Language
- EN
- ISBN
- 9780203913550
- Category
- nonfiction
- Subjects
- Science, Technology, Engineering
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